March 15, 2014

The concept of Fetteh (sometimes called “fata”) may sound strange at first - it’s a combination of warm, soft cooked chickpeas with thick garlicy yogurt and toasted Lebanese bread, all topped with crunchy, buttery pine nuts and almonds.

 

This is true...

March 3, 2014

Koosa is the Lebanese word for Zucchini. Gosh I love Koosa Meshi; for me, it's a real comfort food. The smell that fillls my home as this dish is cooking takes me straight back to childhood and this is probably one of the reasons why it is one of my favorite Lebanese d...

February 7, 2014

Kibbeh Labinyeh, or Kibbeh in Yoghurt Sauce used to be one of my favorite dishes as a child. My brother hated this dish and would scream if we were even threatened to have to eat it. I had not made it for many years, in fact my husband of 15 years had never tasted it b...

January 19, 2014

Ingredients:

·         1 head of garlic

·         Approx 1 cup of a light vegetable oil (I use non-GMO canola oil)

·         ½ juiced lemon (this is not required ingredient; it simply adds some extra ta...

January 19, 2014

Ingredients:

  • 4 cups of dry chick peas (1kg)

  • 2 cups of dry fava beans ( choose the ones that are peeled) Soak overnight (500g)

  • 1 onion

  • ½ head of garlic (about 8 cloves peeled)

The Herbs:

  • 1 bunch coriander

  • ½ bunch flat leaf parsley

  • ¼ bunc...

January 5, 2014

Harissa is a really versatile Northern African chili sauce that packs a delicious punch to many kinds of food. It's my favorite way to eat chilies! Each time I make it, it turns our a little different depending on what kind of chilies, spices and herbs I have on hand,...

January 3, 2014

I have received a request about how to prepare Lebanese style Green Beans. This is called Loubyeh in Arabic. At my parents home, we never ate green beans any other way. Served warm or cold (my favorite) they are a simple, delicious side dish.

This is how my father tau...

January 3, 2014

This week I have been making Makbous which is pickled eggplant with garlic, chilies and walnuts. It takes two days to prepare and your fingers will smell like garlic for a week. Makdous are not for picky eaters! The flavour is intense and sharp. I have never tasted any...

Please reload

Featured Posts

Frankenkoosa

February 5, 2017

1/7
Please reload

Recent Posts

February 5, 2017

March 15, 2014

March 9, 2014

March 3, 2014

February 7, 2014

January 20, 2014

January 19, 2014

January 19, 2014

Please reload

Archive
Please reload

Search By Tags